From now on, we will present a selection of cookbooks every month so that you always have something to keep your skills up to date. We hope you will find our suggestion useful for yourself and your friends (for the right people, those books make excellent gifts as well...)
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    Lucas Hollweg, a former features journalist, has followed his true passion and is now focussing on the topic closest to his heart: FOOD. As with everything in life, the things you do best are the ones that you like the most. Therefore, it is hardly surprising, that the authors first cookbook. GOOD THINGS TO EAT, quickly found his friends all over the worlds kitchens. Hollwegs approach to cooking can be described with very few words: Easy, no nonsense-type food for the whole family. Home cooks can find new inspirational recipes in many different categories: From the traditional Italian Risotto to Veal chops with Roquefort and a go-with-anything cake – the interested reader is sure to make any guest or family member happy. The recipes are easy to follow for everyone. With the help of this book, there is no need for you to be a chef – but don't be surprised if you get more than the usual number of compliments when you cook the next time.
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    The Best of America's Test Kitchen 2011 offers an outstanding compilation of unique dishes and great recipes - all of which have been tested and refined for virtually foolproof production in the home kitchen. Black and white photos accompany step-by-step preparation instructions perfect for general cooks. The content of THE BEST OF AMERICAS TEST KITCHEN 2011 offers you recipes from many different categories: From STARTERS & SALADS, where you can find international dishes like Bruschetta with Black Olive Pesto, Ricotta and Basil, to tasty main dishes and desserts. The “easy-to-follow” recipes will turn the process of cooking into fun quicker than you can slice up an onion to cry over it.
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Weight Watchers, one of the most trusted names in healthy nutrition and weight control, has come out with the best ever comprehensive cookbook for healthy cooking that is both easy and manageable (even for highly busy professionals). The NEW COMPLETE COOKBOOK is packed with 500 recipes for every occasion, this book is delicious proof that healthy eating means you don't have to give up your favourite foods.

This newest edition has everything you'll need to cook-and eat-in a healthier way: included is a new chapter with slow cooker recipes, hundreds of tips, helpful how-to photography, sidebars filled with must-have advice, and plenty of fresh ideas for breakfast, lunch, dinner, and beyond.

 In this edition, all recipes have been tagged for skill levels – which makes it even easier to enjoy your cooking sessions without having to fear disappointment (which automatically leads to high-calory comfort-food – at least in my case). Included are over 60 full-colour photos, more than 500 different recipes (from basics to soups, stews, vegetarian meals etc.) and  a variety of whole-grain recipes for even healthier indulgements.

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Taco Salad 07/02/2011
 
1 pound lean ground beef
1 tablespoon chili powder
1 head iceberg lettuce, chopped or shredded
1 bunch romaine lettuce, chopped
3 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
finely chopped
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (12 oz.) bag shredded Cheddar cheese, divided
2 (14.5 oz.) bags corn tortilla chips, crushed
2 cups Miracle Whip
1 cup ketchup
1 (1.25 ounce) package taco seasoning mix

Brown the beef, drain, season with chili powder and set aside to cool. Prepare the dressing by whisking the Miracle Whip, ketchup and taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red pepper, green onions, jalapeno peppers, kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef. Mix well, cover and refrigerate. Just before serving, top the salad with the other half of the cheese and crushed chips. Serve with whole chips on the side.
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Asparagus is in season! Therefore, it is up to us to make the best of it. With this recipe, you can prepare a tasty Asparagus-Cream-Soup. To taste, you can either use white or green asparagus. If you want to use green asparagus, your cooking-time will be 5-7 minutes longer.

Here's what you need

  • 500 g white / green asparagus
  • litre / 4 ½ cups water
  • salt
  • sugar
  • 60 g / 4 tablespoons butter
  • about 300 ml / 1 ¼ cups milk
  • 30 g / 4 tablespoons plain flour
  • freshly ground white pepper
  • grated nutmeg
  • 2 medium egg yolks
  • 2 tablespoons whipping cream
  • 3 – 4 tablespoons chopped parsley

Here's how to do it

  1. Wash asparagus and peel carefully. Start from the top and work your way downwards. Make sure that all the skin is removed, but don't damage the tips. Cut off the lower ends and remove any woody parts. Reserve the peelings and ends. Rinse the asparagus and cut into 3 cm / 1 ¼ in long pieces.
  2. Fill a saucepan with 1 litre / 4 ½ cups of water. Add 1 level tea-spoon salt and 1 ½ tablespoons of butter. Add the aspargus ends and peelings, bring to the boil, cover and cook for about 15 minutes over medium heat.
  3. Stain the stock through a sieve, reserve the cooking liquid and bring back to the boil. Add the pieces of asparagus and bring to the boil. Cover and cook the asparagus for 10-12 minutes (slightly longer if you use green asparagus) until cooked al dente.
  4. Put the asparagus-pieces into a sieve to drain and again reserve the cooking juices. Add milk to make up the quantity to 1 litre / 4 ½ cups.
  5. Melt the remaining butter in a saucepan. Stir in the flour and continue stirring until the mixture turns light yellow. Add the measured amount of liquid to the mixture and stir vigorously with a whisk. Make sure that there are no lumps in your soup. Bring the soup to the boil and cook uncovered for about 5 minutes over low heat. Stir occasionally.
  6. Season the soup with salt, sugar, pepper and nutmeg. Stir the egg yolk into the cream and slowly add to the soup, stirring carefully to obtain a smooth, even mixture. Do not let the soup boil after you have added the egg-yolk. Add the asparagus-pieces to the soup and heat them through. Sprinkle with parsley and serve.
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Welcome! 05/28/2011
 
Being a kitchen goddess requires a bit more than knowing the right recipe for seven days a week. Knowing the different types of food is as much part of the preparation process than the finding and following the right recipe. Without certain knowledge of different spices, we are limited in how we can "play" with the different recipes we read everywhere.
This blog therefore is dedicated to all "self-catering" mums as much as all the girls amongst us who might not have a full family to feed but love cooking as a leisure-time activity and who might not be afraid of trying something new. The main goal of this blog will be to accumulate as many different recipes from all over the world so that we all can draw from other peoples experiences and learn something new each day.
HAPPY COOKING
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